Prep 20 mins
Cook 15 mins
One of my favorite appetizers! I usually make some leaving the bacon off, for me to eat ; >
- 6 slices bacon
- 1⁄4 cup unsalted butter, softened
- 2 tablespoons shallots, minced
- 2 garlic cloves, minced
- 2 teaspoons flat leaf parsley, minced
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon cayenne pepper, more to taste
- 36 littleneck clams
- 1⁄2 cup breadcrumbs
- Cook the bacon in skillet until crisp.
- Drain excess fat, roughly chop, and set aside.
- Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
- Arrange the clams in your largest skillet in a single layer.
- Please feel free to steam the clams in batches if they don’t all fit in your pan.
- Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
- Remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!
- Once the clams are cool enough to handle, twist off the top shell and discard.
- Slide a sharp knife under each clam to loosen it from the bottom shell.
- Line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.
- Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
- Arrange clams on baking sheet.
- The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
- When ready to serve, preheat broiler.
- Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
- Serve warm.
Made this marvelous recipe this past weekend and the clams were absolutely terrific. However, I added an additional clove of garlic to your recipe and it enhanced the flavor of the clams to perfection. Thank you for sharing, love clams and garlic. "Uncle Bill"
This recipe calls for way too much garlic. The garlic totally overwhelmed the clams to the point where they were inedible. I will probably try this again, but will definately make adjustments on the amount of garlic used.